Remove the beans from the pod.
Cut the tops off the beets, peel beets and cut into quarters.

Boil 2 pots of water (one for beans and one for beets).

Cook the fava beans in the boiling water for 30 seconds.
Remove and run under cold water, peel the skins off the beans and set aside.

The beets should be firm when done, but soft enough to easily stick a fork into.
Remove from water, cut up into bite sized chunks and set aside in a large bowl.
(Save the beet water for the rest of the recipe).

In a large sauce pan heat the beet water, salt & pepper.
Sauté the carrots, the tomatoes, and then the onions all separately with the beet water until each are soft, but not over cooked.
Set aside all cooked vegetables in a large bowl along with any of their remaining liquids.

Lightly steam/sauté the spinach with just enough beet water to cover the bottom and not dry out.
Remove and add to the bowl.

Do the same for the kale.

Season and sauté the Polenta in beat water until it gets to a gel like consistency. Remove and add to the bowl.